Cheddar Corn Chowder Redux

corn-chowder-header-500.jpg

With this recipe, The Houndstooth Gourmet hits a bit of a milestone. For the first time in the blog’s almost 1 year history, I’m repeating a seasonal recipe because it is one of my all time favorites; cheddar corn chowder.

This recipe is adapted from The Barefoot Contessa’s recipe, with a couple minor tweaks and adjustments. A little more poatoto here, a dash of thyme there,¬†and a handful of Gruyere make it my own. This recipe feeds a lot of people, so be sure to use a large pot to begin with and know that it freezes beautifully, so you will be able to enjoy this summer’s corn well past summer.

corn-chowder-collage.jpg

Like cooking with wine, make sure that you only use corn that would be delicious right off of the cob. When cutting your corn off the cob, be careful not to cut too close to the kernal’s attachment to the cob, as it can be quite tough and woody.

Cheddar Corn Chowder

Ingredients

  • 6-7 strips thick-cut bacon
  • 3 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 2 large onions, finely diced
  • 1/2 cup flour
  • 1 tablespoon turmeric
  • 12 cups chicken stock
  • pinch red pepper flakes
  • 2-2 1/2 lbs. russet potatoes, peeled and diced into 3/4″ piece
  • 10 ears corn, kernels removed from cob
  • 2 cups half and half
  • 1 1/2 lb. cheddar cheese
  • salt and pepper to taste
  • 1/3 lb. Gruyere cheese, grated

Directions

In a heavy bottom large pot (preferably, heat olive oil over medium high heat. Add bacon and fry until crisp. Remove bacon to drain on paper towel.

Add onions to skill and cook until translucent, about 10 minutes. Add flour and turmeric. Cook for 2-3 minutes.

Add chicken stock, red pepper flakes and potatoes. Bring to a simmer and cover. Cook for 15 minutes, or until potatoes are tender.

Add corn and half and half. Cook for an additional 10 minutes.

Add cheddar cheese.

Salt and pepper to taste.

Serve garnished with crumbled bacon and Gruyere.

9 Responses to “Cheddar Corn Chowder Redux”

  1. Your photos are gorgeous. They make me want this soup NOW!

  2. Cheese + Corn = Heaven, but that is just the Midwestern Girl in me. This looks amazing!

  3. I can’t wait to try this soup! BTW, I’ve tagged you! Have a nice weekend.

  4. That soup looks so good!

  5. oh snap. this is the ultimate corn chowder. too bad it’s so damn hot outside now otherwise i’d definitely make some.

  6. [...] and Lentils from Girl Interrupted Eating, Grilled Honey Balsamic Chicken from Good Things Catered, Cheddar Corn Chowder from The Houndstooth Gourmet, Pork Tenderloin with Dijon Marsala Sauce from The Hungry Housewife, [...]

  7. I HAVE HAD THE PRIVILEGE OF BEING SERVED THIS CHOWDER. IT IS OUTSTANDING. I AM PLANNING ON MAKING AND SERVING IT TO FRIENDS IN THE VERY NEAR FUTURE!

  8. What is the equivalent in canned/frozen corn? Wrong time of year to get corn on the cob. And which is better, canned or frozen?

    Thanks,

    Shirley

  9. Hi Shirley,
    I would recommend frozen corn vs. canned. The Barefood Contessa’s recipe (which this soup is based upon) calls for 10 cups, or 3 pounds of frozen corn. The recipe is large and makes a great deal of soup. But, it freezes really well, and in fact, I have about 3 quarts of it in my freezer now. Sometimes a taste of summer is exactly what you need to get you through the winter!
    http://www.foodnetwork.com/recipes/ina-garten/cheddar-corn-chowder-recipe/index.html

Discussion Area - Leave a Comment